Updated Oct 15, 2018Chatelaine
red or green bell peppers
3/4 400-g pkg
rice-stick noodles, about 1/4-in. wide
chopped fresh basil
wedges of lime, optional
- Put a full kettle on to boil. In a bowl, whisk eggs with sugar, fish sauce, ketchup, Worcestershire and chili-garlic sauces. Mince garlic. Slice green onions. Slice peppers and carrots into thin bite-size strips. Cut tofu into 1-in. (2.5-cm) cubes.
- Place noodles in a large bowl. Cover with boiling water. Following pkg directions, soak until almost tender, 8 to 10 min, stirring often to separate. Drain and set aside.
- Meanwhile, heat oil in a wide saucepan over medium-high. Add tofu. Turn occasionally until light golden, 5 to 8 min. (Tofu may stick a little.) Remove when done to a bowl. Add more oil to pan if needed, then add peppers, carrots and garlic. Stir-fry for 3 min.
- Add broth. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Bring to a boil. Stir egg mixture, then pour into pan. Add tofu. Stir constantly until sauce thickens slightly, 2 min. Add noodles. Pan will be very full. Gently toss until noodles are coated and hot, about 2 min. Sprinkle with onions and basil. Serve with lime wedges.
This meatless entree has crowd-pleasing appeal; it’s also faster than the takeout version.